San Francisco — January 15, 2026 — When papal culinary artistry meets innovation: Chef David Geisser of the Michelin-starred restaurant Soleil d'Or and Austrian premium alcohol-free wine brand ZERONIMO have come together for a bold new culinary partnership. ZERONIMO founders Katja Bernegger and Patrick Bayer, pioneers in the non-alcoholic wine industry, will collaborate with Chef Geisser on a scientific journey to explore a largely untouched frontier: food pairing for alcohol-free wines.
"Alcohol-free wine is no longer a mere compromise; it has become a wine category in its own right," says Katja Bernegger. Geisser, former chef to the Pontifical Swiss Guard in Vatican City, also sees non-alcoholic wines as an emerging sector. "Alcohol-free wines—much like Orange Wines—are a completely independent category that largely requires new rules for food pairing. This new category offers much of what we know from traditional wines, but also opens up just as many entirely new aromatic worlds," Geisser adds in conversation.
The Partnership
The multifaceted partnership blends premium alcohol-free wines with fine dining—grounded in both culinary artistry and science. The collaboration will include:
A set of food-pairing guidelines and practical tips for alcohol-free wines, developed for chefs, sommeliers, and consumers.
Downloadable e-guides to be distributed via social media and newsletters.
A specially designed recipe card series featuring ZERONIMO wines, focusing on approachable everyday dishes that emphasize ease of preparation and well-being.
Ongoing exploration of future projects, including a dedicated book on non-alcoholic wine pairing that brings together key findings, practical hacks, and recipes.
"In David Geisser, we have a passionate and talented chef by our side who, like us, loves to think outside the box and dedicate himself to the new and unexplored," says a delighted Katja Bernegger. Together, the trio will set new standards for alcohol-free food pairings in 2026 and develop inspiration for restaurateurs and connoisseurs worldwide.
From Rome to Neckenmarkt: A Partnership Born of Conviction
Geisser's résumé is impressive: former chef to the Pontifical Swiss Guard, New York Times bestselling author, and Swiss TV host. He discovered ZERONIMO in 2023 and has been an enthusiastic regular customer ever since. The trio were introduced to each other by a mutual friend in 2025, which laid the foundation for this collaboration.
Beyond ZERONIMO's flavor profile, Chef Geisser was impressed by the craftsmanship, uncompromising quality standards, and the fusion of tradition and innovation at the winery. Heribert Bayer Winery vinifies these wines traditionally from classic grape expressions, then gently removes the alcohol to preserve aromatics. The wines are 100% natural, free of additives and artificial flavors, and crafted to deliver a dry, complex taste.
A New Playground: When Fat Becomes a Flavor Transmitter and Balancer
The combination of each partner's unique background promises groundbreaking discoveries in gastronomy. While traditional wines often compete with a dish for dominance, winemaker Patrick Bayer describes the role of premium alcohol-free wines as one of "framing." "Paired correctly, they integrate beautifully and truly take on a supporting, accompanying role," Bayer adds.
This dynamic becomes especially apparent when considering a dish's fat content. "In alcohol-free wines, fat acts as a targeted flavor transmitter and balances acidity and tannins. It opens the door to a completely new playground in pairing," says Geisser.
This insight proved particularly striking as the founders of ZERONIMO explored unconventional pairings with ZERONIMO's red wines. "ZERONIMO's alcohol-free red wines, in particular, love 'umami' and therefore harmonize excellently with Asian cuisine—an aspect of pairing that was previously unknown with traditional red wines," adds Katja Bernegger.
The Science Behind: Lipid-Based Partitioning & Balancing
These observations are not merely experiential; they are also scientifically grounded. When alcohol-free wines are paired with fatty foods, their flavor perception is enhanced through a process known as "lipid-based partitioning." Because alcohol-free wines lack ethanol to bind aromatic compounds, these aromas typically evaporate more quickly. However, when paired with fat, the wine's delicate aromatic molecules adhere to lipids in the food, allowing them to remain in the mouth for a longer period.
Acting like a natural "flavor vault," fat stores these aromas, which are gradually warmed by body heat, released, and guided toward the olfactory receptors. The result is a longer finish, a fuller mouthfeel, and more intensely perceived aromas. In addition, fats soften texture, bind tannins, and balance acidity—allowing the fruit profile, especially in alcohol-free red wines, to emerge more harmoniously.
With insights like these, ZERONIMO and David Geisser aim to equip chefs, sommeliers, and consumers with a new framework for pairing—one that positions alcohol-free wines as a serious culinary tool and establishes them as a permanent, inspiring presence in the world of food pairing.
About ZERONIMO
Founded by Austrian winemaking duo Patrick Bayer and Katja Bernegger of the renowned Heribert Bayer Winery in Middle Burgenland, ZERONIMO is redefining what alcohol-free wine can be. Drawing on the winery's legacy of award-winning, age-worthy red wines, the team vinifies traditionally before gently removing the alcohol—an uncompromising approach that has positioned ZERONIMO as a global pioneer in the premium non-alcoholic category. They were the first in the world to dealcoholize a 98-point wine and view alcohol-free wines not as substitutes, but as an independent category they call "New Wines."
In late 2024, ZERONIMO launched another world first with the Century Blend, the first 20-year-aged dealcoholized red wine, followed by the debut of ZERONIC Fancy Red and Fresh White, the world's first alcohol-free wine tonics. Today, ZERONIMO's portfolio includes five premium alcohol-free wines and two wine tonics, distributed across Europe, the UK, and North America. The founders were recently ranked among the top global pioneers in high-quality non-alcoholic beverages by The Daily Pour, with accolades including Wine Enthusiast's "Best Alcohol-Free Red Wine in the World."
About David Geisser
Even as a teenager, David Geisser published his first cookbook as part of his high school graduation project, quickly garnering attention within the Swiss culinary scene. Following his academic studies, he completed a formal apprenticeship as a chef and gained professional experience under renowned culinary masters before serving his military duty with the Pontifical Swiss Guard in the Vatican. During this formative period of his career, he cooked not only for the guardsmen but also for the Pope, leading to the internationally acclaimed cookbook Buon Appetito, Guardia Svizzera.
Upon returning to Switzerland, Geisser shifted his focus toward sharing culinary knowledge. He became a regular guest on television programs, published additional cookbooks, and opened his own culinary studio in the Zurich Highlands (Zürcher Oberland), serving as a platform for workshops, corporate events, and content production. In 2025, he opened the fine-dining restaurant "Soleil d'Or by David Geisser" in St. Gallen, which was awarded its first Michelin star only ten months later. David Geisser seamlessly blends his gastronomic expertise with a strong social media presence—particularly on Instagram—where he combines culinary creativity with contemporary storytelling.
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